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To make the pancakes, in a medium-sized bowl whisk together the flour, salt, baking powder, milk, and eggs until smooth.
Heat a non-stick skillet over medium heat and lightly grease with butter.
Pour a thin layer of batter over the surface, roughly the thickness of a crepe, and cook until the bottom is light brown.
Carefully flip the pancake over and cook until the other side is light brown.
Transfer the pancake to a plate. Repeat with the remaining batter, greasing with more butter as necessary.
Once the pancakes are cool enough to handle, roll them up tightly and slice them into thin strips.
Divide the pancake strips between four bowls.
Heat the beef broth and ladle the hot broth over the pancake strips.
Garnish with the chopped chives.
Serve immediately.